Carrot Spread

Ingredients

• 100 g walnuts
• 300 g carrots
• 5 tbsp olive oil
• 1 Shallot
• 1 Garlic clove
• 2 sprigs Rosemary
• 0.5 tsp harissa paste
• 1 tsp Lime juice
• Salt
• Pepper
• 8 slices whole‑grain bread
• 1 handful fresh sprouts

Instructions

1. 1.

   Soak the walnuts in hot water for about 30 minutes, covered.

2. 2.

   While the walnuts soak, peel, wash and cut the carrots into ~0.5 cm thick slices. Toss with 2 tbsp olive oil on a parchment‑lined baking sheet and roast at 200 °C (180 °C fan) for about 20 minutes.

3. 3.

   Meanwhile, peel and finely dice the shallot and garlic. Sauté both in a little oil until translucent, about 5 minutes. Wash the rosemary, shake off excess water, pluck the needles from the stems and chop finely.

4. 4.

   Drain the walnuts in a sieve. In a tall jug combine the carrots, olive oil, rosemary, harissa paste, lime juice, salt, pepper and the soaked walnuts; blend with an immersion blender until smooth. Add a little water if needed to reach desired consistency.

5. 5.

   Serve the spread on a slice of toasted whole‑grain bread and sprinkle with fresh sprouts.